Asparagus and feta quiche


  • Enough short pastry to cover a medium baking dish
  • 1 white onion – sliced
  • 1 red onion – sliced
  • 2 cloves garlic – diced
  • 1 leek – sliced
  • Pack of asparagus
  • Handful of fresh parsley – diced
  • Small tub of cream
  • 1/2 cup of milk or enough to thin out the mixture
  • Handful of grated cheddar
  • Handful of crumbled feta
  • 5 eggs
  • Salt and pepper to taste


  1. Preheat oven to 180 degrees fan bake
  2. Roll out the pastry to the size of a greased baking dish and lay it over the base, forming it up and over the edges
  3. Blind bake the pastry by lining it with greaseproof paper and adding rice or lentils on top to weigh it down, bake for 10-15 minutes and then remove the lining to bake it naked for another 5 minutes
  4. Over a medium-low heat, fry up the onions, leeks and garlic in a pan until golden and almost charred, empty the pan out and set aside
  5. Add asparagus and over a medium heat cook them for 4-6 minutes or until they are slightly softened
  6. Whisk up the parsley, cream, milk, cheddar, feta, egg and salt and pepper into a bowl before throwing in the onion mix and mixing through
  7. Pour into the pastry shell and drop the asparagus on top in as neat a formation as you can bother with
  8. Bake for 30-40 minutes or until the top is golden and it doesn’t wobble
  9. Take photos and tag @vaguelyvegetarian on Instagram
  10. Bask in social media glory

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